Available from mid-August to late-May, the Kumato® is ideal for all the same uses as a regular tomato.

“We always have a number of people impatient to see them return to supermarket shelves, so Aussies clearly appreciate the Kumato’s unique flavour.”

A Kumato® is extremely sweet and has a strong distinctive taste that changes as the tomato moves from green to brown to dark red. Exclusive to Perfection Fresh, they are grown in Victoria and South Australia and available in most leading supermarkets and grocers.

“Largely thanks to cooking shows, Australians love experimenting with foods in the kitchen, and are increasingly choosing different, more exciting produce like Kumato® tomatoes to use in their home cooking,” he said. “It adds a little something fancy to a dish with some beautiful flavours.”

Originating in Europe, the Kumato® was developed through a natural crossing of a wild and domestic tomato. They are low in acid and boast high levels of Vitamin C, Vitamin A, iron, calcium and lycopene.

Growers say the timing of when to eat the Kumato® depends on the individuals flavour preference and its usage.

“The greens are firm, flavourful and slice beautifully, so are perfect for salads and sandwiches,” Mr Potter said. “The browns with hints of green, are dubbed the most ideal eating stage, as they have a more robust flavour. Ideal for stuffing, pan roasting, sauces, chutneys and soups. While the dark brown and dark red is soft, juicy and a mild flavour, which is best for cooking.”

Like other varieties of tomatoes, the Kumato® is best stored at room temperature. Once fully ripe (dark red), they can be refrigerated for up to two days, but should be brought to room temperature before eating for the best flavour.